A cherry clafoutis true to the Limousin classic, soft in the center, lightly golden on the edges, and perfectly scented. The whole cherries retain their juices and give the dessert its vibrant summer flavor.
Ingredients
- 500 g fresh cherries
- 3 pieces eggs
- 250 ml whole milk
- 80 g T45 all-purpose flour
- 70 g granulated sugar
- 20 g unsalted butter
- 1 tbsp vanilla sugar
- 1 pinch fine salt
- 1 tbsp kirsch
- to taste powdered sugar
Method
- Preheat the oven to one hundred and eighty degrees, conventional heat if possible, giving it time to become stable and even.
- Generously butter a ceramic gratin dish, then dust it with a veil of sugar to help the edges caramelize slightly.
- Rinse the cherries, stem them, and dry them carefully; keep the pits to stay true to the classic clafoutis and preserve their aroma.
- Distribute the cherries in the dish in an even layer, packed closely but without crushing them.
- Whisk the eggs with the granulated sugar, vanilla sugar, and salt until the mixture becomes lighter in color and slightly frothy.
- Gradually whisk in the flour, then slowly thin it out with the milk and kirsch until you have a fluid, smooth, and lump-free batter.
- Gently pour the batter over the cherries, letting the fruit peek through the surface so they color nicely during baking.
- Bake on the middle rack until the clafoutis is puffed, golden on the edges, and still supple in the center when the dish is gently nudged.
- Let cool slightly in the dish before serving, then dust with a light cloud of powdered sugar at the last moment.
Nutrition
Per serving
- Energy
- 346.4 kcal
- Protein
- 10.14 g
- Carbohydrate
- 52.79 g
- Fat
- 10.44 g
- Fibre
- 2.6 g
- Calcium
- 84.27 mg
- Iron
- 0.57 mg
- Magnesium
- 24.45 mg
